Thursday, 3 May 2012
Wednesday, 2 May 2012
Menu Mock
Went down to woodwork today to get myself some wood for my menu. Here is a quick test and I think it's looking really good. There are a few little changes I do need to make, i'm going to make the menu slightly bigger as the text is a little small and also so it fits the width of the wood better. The wood also needs cutting down a little too as you can see in the last image it's too long at the moment.
I was considering getting a clipboard clip to attach my menu to the wood but I tested it out using a large bulldog clip and I think this actually works quite well so I will be using this idea.
For the stock of the menu I think I want to use an off white colour but this is something im yet to try out as the above is just a test print. I'd like the back of the stock to possibly be the dark grey i've used for the text so when you flip the pages over it's different to the front.
I may also laser cut the deli logo onto the wood.
Tuesday, 1 May 2012
Deliverables
- Main menu
- Desserts/cakes menu
- Bill/receipt
- Waiters note pad
- Take out recipe cards
- Wrapping for meats and cheeses (plus label)
- Carrier bags
- 3 labelled jars
- 2 dressing bottles
- sticks with labels
- letter head
- business cards
- signage (specials board/outdoor signage/open and closed signs)
- website
- Desserts/cakes menu
- Bill/receipt
- Waiters note pad
- Take out recipe cards
- Wrapping for meats and cheeses (plus label)
- Carrier bags
- 3 labelled jars
- 2 dressing bottles
- sticks with labels
- letter head
- business cards
- signage (specials board/outdoor signage/open and closed signs)
- website
Recipe Cards
Whilst researching foods for my menu I came across quite a few different recipes and thought it would be a nice idea if I created some recipe cards that customers could take from the deli to make some of the dishes from home.
Here are some recipes I found for things which feature on my menu:
From this recipe I will make a recipe card for the Stilton Sauce:
Ingredients:
5 tbsp white wine
75g/2¾oz Stilton cheese
2 tbsp double cream
Method:
In a small saucepan add the wine and reduce until half. Add the cheese until
melted and then finish off the sauce by adding the double cream.
I have found some other serving suggestions this could be used with:
- Perfect drizzled over pepper seasoned steak in a crusty bread baguette
- Serve over fillet steak with sweet potato mash and vegetables
- Stilton stuffed chicken topped with Stilton sauce and roasted mushrooms
- Chicken and mushroom pie topped with Stilton sauce
Tomato and Thyme Salsa
Ingredients:
½ white onion, finely chopped
2 tbsp olive oil
400g/14¼oz chopped tomatoes
2 tbsp fresh thyme leaves, chopped
Method:
Fry the onion in the olive oil over a medium heat, for four minutes, or until soft. Add the tomatoes, simmer for 5-6 minutes and then add the thyme. Remove from the heat and stir through.
Serving Suggestions:
- Steak with caramelised onions and mushrooms, topped with tomato and thyme salsa served on ciabatta bread
- Lemon poached chicken stuffed with tomato and thyme salsa
- Roasted sea bass with Mediterranean vegetables, tomato and thyme salsa, served on a bed of cous cous
- Smoked salmon topped with tomato and thyme salsa served with new potatoes and green beans
Roasted Red Pepper and Walnut Dip
For best results, make this dip a day ahead to let the flavory mellow and blend.
This recipe serves 10 to 12. Serve with toasted pita triangles.
Ingredients:
3 red bell peppers (about 1 pound)
One 6-inch pita bread (2 ounces)
1 cup water
1 small garlic clove
4 ounces walnut pieces (about 3/4 cup), toasted, plus more for garnish
1 1/2 teaspoons paprika, plus more for garnish (optional)
3/4 teaspoon ground cumin
1 tablespoon balsamic vinegar
1 tablespoon freshly squeezed lemon juice
2 teaspoons extra-virgin olive oil, plus more for drizzling
3/4 teaspoon coarse salt
Freshly ground black pepper
Method:
1. Roast peppers over a gas burner until blackened all over, turning with tongs as each side is blistered.
(Alternatively, place under a broiler.) Transfer to a bowl, and cover with plastic wrap; let stand about 15 minutes. Peel, and discard skins, stems, and seeds. Set peppers aside.
2. Toast pita bread until crisp and golden. Break into 2-inch pieces; place in a bowl, and cover with the water. Soak until soft, about 10 minutes. Transfer to a sieve, and drain well, pressing out excess water.
3. Combine garlic and walnut pieces in the bowl of a food processor; process until fine crumbs form, about 10 seconds. Add paprika, cumin, and reserved peppers and pita bread; process until smooth, about 10 seconds. Add vinegar, lemon juice, oil, and salt, and season with black pepper. Pulse until combined.
4. Transfer to a serving bowl; cover with plastic wrap. Refrigerate at least 1 hour or overnight.
Before serving, bring to room temperature. Drizzle with oil; sprinkle with walnuts or paprika, as desired.
Serving suggestions:
- Baked vegetable chips
- Tempura prawns and fresh coriander
- Toasted french bread drizzled with olive oil
Soups:
Here are some recipes I found for things which feature on my menu:
From this recipe I will make a recipe card for the Stilton Sauce:
Ingredients:
5 tbsp white wine
75g/2¾oz Stilton cheese
2 tbsp double cream
Method:
In a small saucepan add the wine and reduce until half. Add the cheese until
melted and then finish off the sauce by adding the double cream.
I have found some other serving suggestions this could be used with:
- Perfect drizzled over pepper seasoned steak in a crusty bread baguette
- Serve over fillet steak with sweet potato mash and vegetables
- Stilton stuffed chicken topped with Stilton sauce and roasted mushrooms
- Chicken and mushroom pie topped with Stilton sauce
Tomato and Thyme Salsa
Ingredients:
½ white onion, finely chopped
2 tbsp olive oil
400g/14¼oz chopped tomatoes
2 tbsp fresh thyme leaves, chopped
Method:
Fry the onion in the olive oil over a medium heat, for four minutes, or until soft. Add the tomatoes, simmer for 5-6 minutes and then add the thyme. Remove from the heat and stir through.
Serving Suggestions:
- Steak with caramelised onions and mushrooms, topped with tomato and thyme salsa served on ciabatta bread
- Lemon poached chicken stuffed with tomato and thyme salsa
- Roasted sea bass with Mediterranean vegetables, tomato and thyme salsa, served on a bed of cous cous
- Smoked salmon topped with tomato and thyme salsa served with new potatoes and green beans
Roasted Red Pepper and Walnut Dip
For best results, make this dip a day ahead to let the flavory mellow and blend.
This recipe serves 10 to 12. Serve with toasted pita triangles.
Ingredients:
3 red bell peppers (about 1 pound)
One 6-inch pita bread (2 ounces)
1 cup water
1 small garlic clove
4 ounces walnut pieces (about 3/4 cup), toasted, plus more for garnish
1 1/2 teaspoons paprika, plus more for garnish (optional)
3/4 teaspoon ground cumin
1 tablespoon balsamic vinegar
1 tablespoon freshly squeezed lemon juice
2 teaspoons extra-virgin olive oil, plus more for drizzling
3/4 teaspoon coarse salt
Freshly ground black pepper
Method:
1. Roast peppers over a gas burner until blackened all over, turning with tongs as each side is blistered.
(Alternatively, place under a broiler.) Transfer to a bowl, and cover with plastic wrap; let stand about 15 minutes. Peel, and discard skins, stems, and seeds. Set peppers aside.
2. Toast pita bread until crisp and golden. Break into 2-inch pieces; place in a bowl, and cover with the water. Soak until soft, about 10 minutes. Transfer to a sieve, and drain well, pressing out excess water.
3. Combine garlic and walnut pieces in the bowl of a food processor; process until fine crumbs form, about 10 seconds. Add paprika, cumin, and reserved peppers and pita bread; process until smooth, about 10 seconds. Add vinegar, lemon juice, oil, and salt, and season with black pepper. Pulse until combined.
4. Transfer to a serving bowl; cover with plastic wrap. Refrigerate at least 1 hour or overnight.
Before serving, bring to room temperature. Drizzle with oil; sprinkle with walnuts or paprika, as desired.
Serving suggestions:
- Baked vegetable chips
- Tempura prawns and fresh coriander
- Toasted french bread drizzled with olive oil
Soups:
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